Stuffed Cabbage(Kaposzta) - cooking recipe

Ingredients

2 lb. ground beef or chuck
1 c. rice
2 large onions, chopped
1 tsp. pepper
2 1/2 tsp. salt
1 large can tomatoes
1 small can tomato sauce
1 large or 2 small heads cabbage
2 eggs, beaten
1 lb. kolbasz, cubed
1 small can sauerkraut (optional)

Preparation

Fill large pot half full of salted water.
Core cabbage and place in water to boil.
Keep turning cabbage every 10 minutes until leaves appear wilted and falling off and center of head seems done or soft.
Drain.
Pull leaves off and trim thick center vein from each cabbage leaf.
Set cabbage leaves aside to cool.
Add water to the rice in a separate bowl.
Set aside.
In another bowl, add beef, onions, salt, pepper, paprika and eggs.
Drain rice and add to beef mixture.
Mix thoroughly.
Place 1 large tablespoon of meat mixture into each cabbage leaf.
Roll up and tuck both ends in to make a neat roll.
Rinse sauerkraut in strainer with cold water and let drain.
Place cabbage rolls in a Dutch oven close together in layers.
Pour tomatoes, sauce, sauerkraut and kolbasz on top. Add enough water to cover.
Cover the pot and let cook 2 hours or until tested as done.